Sunday, August 31, 2008

Cauliflower kuruma


  • Cauliflower(cut pieces)-2 cups
  • Large Onion-1
  • Tomato-2(Boiled and smashed)
  • (or tomato puree-1 tablespoon)
  • Garlic-4,5
  • Ginger-1 inch
  • Fennel(Sombu)-1 teaspoon
  • Turmeric Powder-1/4 teaspoon
  • Chilli Powder-1/2 teaspoon
  • Coriander Powder-1/2 teaspoon
  • Cloves-2
  • Cinnamon-small piece
  • Oil-2 tablespoon
  • Salt
  • Coriander leaves for garnishing


  • Make ginger garlic as fine paste.
  • Heat little oil in pan and add the cloves, cinnamon, fennel.
  • When it is fried, add ginger garlic paste.
  • Add the cut onions and fry till it becomes transparent.
  • Allow it to cool to room temperature and grind it into fine paste.
  • Heat oil in pan and add the paste and the tomato puree
  • We can also add the tomato paste prepared by smashing the boiled tomato after peeling the skin.
  • Add the turmeric powder, chilli powder and coriander powder to the paste.
  • Cook it till oil comes in the sides.
  • Now add the cauliflower pieces and little water with required amount of salt.
  • Remove it from the flame when the cauliflower is cooked well.
  • Garnish with coriander leaves.
  • Served with hot chappathis, puris or any kind of variety rices.

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